Gluten Free Madeleines Recipe

For Date-Pistachio Filling: 

• Pitted Dates, coarsely chopped – 680g 
• Finely Chopped Pistachios – 100g 
• Date Syrup (or Honey) – 20g 
• Ghee (or Unsalted Butter), melted – 14g 
• Orange Blossom Water – 6g 

For Gluten-Free Cookie Dough: 

• SwissBake® Gluten-Free Cookie Mix – 1000g 
• Unsalted Butter, softened – 380g 
• Fresh Eggs – 200g 

For Topping: 

• SwissBake® Neuschnee | Snow Sugar – as needed 
• Finely Chopped Pistachios – as needed 

Prepare Date-Pistachio Filling: In a food processor, combine chopped dates, melted ghee, orange blossom water, and date syrup or honey. Pulse until a smooth, thick paste forms. Add a few teaspoons of warm water if needed to achieve a slightly tacky texture. Transfer the paste to a bowl and fold in the chopped pistachios. Portion into 20g oval logs, shaped to fit inside a madeleine mould. Chill on a parchment-lined tray for at least 30 minutes. 

Prepare Cookie Dough: In a planetary mixer fitted with a paddle, combine SwissBake® Gluten-Free Cookie Mix, softened butter, and eggs. Mix on low speed for 1 minute, scrape the bowl, then mix on medium speed for 3–4 minutes until smooth and fully homogenized. 

Assembly & Shaping (Ma’amoul Technique): Grease and lightly flour a madeleine mould tray. Portion cookie dough into 40 g balls. Flatten half the dough (20 g) into the base of each mould, press a 20 g log of chilled filling into the center, and top with the remaining 20 g dough flattened into a disc. Seal edges and smooth the top. 

Baking & Garnishing: Pre-heat oven to 180°C (350°F). Bake for 16–18 minutes until the edges are lightly golden. Cool in the mould for 5 minutes, then gently release onto a wire rack. Once cooled to room temperature, dust generously with chopped pistachios and SwissBake® Neuschnee Snow Sugar using a fine sieve.